Name: Instant Pot Broccoli Cheese Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 cups chopped broccoli florets ((Note 1)); 3 cups shredded cheddar cheese ((Note 2)); 2 cups heavy whipping cream ((Note 3)); 1.5 cups diced onions ((1/2 onion)); 1 cup diced carrots ((3 carrots)); 1 cup diced celery ((3 stalks)); 5 cloves garlic, minced; 2 tablespoons salted butter; salt and pepper, to taste

Summary:

Broccoli cheese soup comes together quickly using a pressure cooker because it doesn't take long to break down all of the ingredients into a state of creamy tenderness. Don't have a pressure cooker? Check out Stovetop Broccoli Cheddar Soup.

Instant Pot Broccoli Cheese Soup

4.8 from 42 votes

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Prep: 15 mins

Cook: 15 mins

Yield: 5 servings

Calories: 560

Net Carbs: 9.5g

INGREDIENTS

▢ 4 cups chopped broccoli florets (Note 1)
▢ 3 cups shredded cheddar cheese (Note 2)
▢ 2 cups heavy whipping cream (Note 3)
▢ 1.5 cups diced onions (1/2 onion)
▢ 1 cup diced carrots (3 carrots)
▢ 1 cup diced celery (3 stalks)
▢ 5 cloves garlic, minced
▢ 2 tablespoons salted butter
▢ salt and pepper, to taste

INSTRUCTIONS

Sauté Vegetables: Select sauté mode on pressure cooker (Note 4) for medium heat. Add butter and stir until melted. Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off sauté mode.
Pressure Cook: Add chopped broccoli and 2 cups of water (Note 5), and stir. Secure lid and seal vent. Cook for 5 minutes at high pressure, immediately followed by quick pressure release.
Stir In Dairy: Uncover, select sauté mode, and stir in heavy whipping cream and garlic. Gradually add shredded cheddar cheese, stirring in until melted and well-mixed. Turn off sauté mode.
Serve: Add salt and pepper to taste — I usually add at least 1/2 teaspoon of table salt. Serve (Note 6) or save for later (Note 7).

NUTRITION

Makes 5 Servings

Amount Per Serving (1.75 cups):

Calories 560 (82% from fat)
Total Fat 52g	79%
Saturated Fat 32g	159%
Cholesterol 162mg	54%
Sodium 370mg	15%
Net Carb 9.5g
Total Carb 12g	4%
Dietary Fiber 2.5g	10%
Sugars 7g
Protein 15g

Vitamin A 101% · Vitamin C 72% · Calcium 39% · Iron 3%

PHOTOS

NOTES & TIPS

(1) Broccoli Florets. About 7 ounces raw weight. You can cut florets from a head of broccoli, or you can buy a bag of pre-cut raw florets located in the refrigerated produce section of many U.S. grocery stores. I recommend cutting the florets into smaller pieces (no larger than 2 inches) so that they cook quickly. I use fresh florets, but some readers have had success using frozen ones. Another option is using a mix of broccoli and cauliflower.

(2) Cheddar Cheese. About 7 ounces weight. I use a bag of pre-shredded cheese. I like the flavor that cheddar brings to this soup, but you can substitute with any other soft shredded cheese.

(3) Heavy Whipping Cream. If you want to use something less caloric than heavy whipping cream, some readers have had success substituting with half and half, or halving the amount of heavy whipping cream.

(4) Pressure Cooker. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.

(5) Water. This can be substituted with chicken broth or vegetable broth.

(6) Serving. Serve broccoli cheddar soup into bowls, topped with extra shredded cheddar cheese, a sprinkle of smoked paprika, or parmesan crisps. This soup would pair well with low carb sides like jalapeño cornbread or garlic knots.

(7) Saving For Later. Store broccoli cheddar soup in an airtight container in the refrigerator or freezer, and reheat using the microwave. For frozen portions, thaw in the fridge overnight or until completely defrosted before reheating.

(8) Double Yield Version. To double the recipe, the ingredients should be doubled (including water), but the pressure cooking time should remain the same. Make sure that your pressure cooker is large enough to hold 2x the ingredients.

(9) Blender Version. For an even thicker soup, you can use an immersion blender to puree the soup. I prefer a chunkier soup so this isn’t something I do, but it’s a great option for those who prefer a smoother consistency.

(10) No-Chop Version. You can make your prep work almost nonexistent by buying a bag of pre-chopped broccoli florets and a 15 oz container of mirepoix at the grocery store. Mirepoix is packaged and pre-diced carrots, onions, and celery, typically used as a flavor base for soups and stews. You can find it in the refrigerated produce section of many U.S. grocery stores.

(11) Lower Carb Version. To reduce the number of carbs, use half as many onions and carrots. It’ll be noticeably thinner, but still delicious.

More Keto Soups

Broccoli Cheddar Soup

Tomato Basil Soup

Instant Pot Vegetable Beef Soup

Instant Pot Cabbage Soup

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Stacy E.

I eliminated the carrots but still wanted a thicker soup, so increased broccoli to 16 oz. I also used frozen broccoli but did not touch the cook time and it was perfect!

Michelle

Absolutely delicious! I used broth instead of water….great recipe thank you!!

Lori

Made this soup last night, it was very good! I did make a few changes, I sauteed the garlic with the onion in butter, also sauteed 2 strips bacon in with it! Added chicken bone broth (4 cups) instead of water, added 16 oz fresh broccoli and no carrots. I did use the immersion blender after it was all cooked. Also added crisp bacon crumbles and little more cheese when served. Was amazing!!!!!!!

Lisa

I made this last night and it was quick, simple and delicious! The only change I made was substituting Costco Organic Chicken Broth and omitting the salt (it didn’t need it). Will definitely make again.

Heather

Love it!! I eliminated the carrots. You can also use a cauliflower/broccoli mix, instead of just broccoli.

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Hanna

I made this for dinner last night, super easy! My only issue was the lack of seasoning in it while it’s in the pressure cooker, so bland!! I spiced it up with more pepper, salt, and pepper flakes.

Judy B

I love cheddar broccoli soup and this one is delicious! I’ve just made it once but see it being one I make often. I just love it. Thank you for the recipe!

Sheila Jones

Made this today. Absolutely delicious

Mimi

I just made this and it is divine. After the pressure cook was done, I transferred half the soup to the Vitamix and carefully blended that to a fairly smooth texture. I slowly incorporated just one cup of half & half (I didn’t use heavy cream) into the Vitamix and whirred on high until it was velvety. I transferred that back to the rest of the soup in the Instant Pot. The time in the blender made the soup extremely thick and creamy. It was delightful and I want to thank you for taking the time to publish this recipe. The paprika was a nice touch!

Jacqueline Veraguas

Absolutely delicious. I have been chasing a very nostalgic broccoli cheddar soup from my childhood and this was it!! Did not use celery, carrot. Substituted veggie stock for the water. Added more cheese than the recipe called for. I also bought a local bread loaf used for bread bowls and would cut it and dunk it into the soup. Made the recipe last week and I am going to make double the recipe this week because it’s THAT good!

Alex

I don’t know if I did something wrong, but the cheese did not melt properly. I also doubled the recipe and used a 6qt instant pot and it did not even get to the max line. There was little flavor also. Very bland. The cheese was the worst because it would stick to my spoon while I ate it.

Julia

The soup’s blandness is probably related to the unmelted cheese. Did you freshly grate the cheese, or did you use packaged pre-shredded cheese? I’ve only used the latter, which melts better into the soup than freshly grated due to the additives in the product.

Sheryl

I added leftover turkey from thanksgiving and used turkey broth instead of water. It turned out delish!

Janet

I made this last night, it’s wonderful. I ate 1 cup and it’s very filling.

Shannan

This recipe is the best. I gave it a 4 only because I had to add more salt, pepper and cayenne to spruce up the flavor. I doubled the recipe and kept the same cooking time. Wallah!! Made some smoked turkey sandwiches with oven baked bread from aldi’s. Dinner served in less than an hour! They ate it up!!!

Laura

It tasted like cream of garlic and we used less garlic than what it called for! Not even saving the leftovers and couldn’t eat a whole bowl of it. So disappointed in this as I had been looking forward to it for days.

Mary V

This was one of the first dishes I made in my Instant Pot. I’m about to make it again by POPULAR REQUEST. My family LOVES it!

Kim

Soooo deliciously good!! Quick and easy to make.

Rachel

Yummy! I used broth instead of water and it was delicious. Also made it with water the first time and that too was delicious! Thanks for the recipe.

This is delicious! I omitted the carrots and added some smokey bacon. Yum.

Kelli M

I absolutely love this recipe!! It was so easy to make and so fast. I added mushrooms to mine and used fresh precut broccoli florets. I also substituted some Asiago and Parmesan cheese in place of some of the cheddar. The family loved it too!

Jenice

I made this last night and it was delish. I tweaked a few things. I love garlic and added 4-5 more cloves. I put salt and pepper on veggies while sautéing and that was it. Once was ready, prior to serving, I added a small handful of grated pecorino Romano cheese. Soooo good!

Kristin

I made this for supper tonight and it was really good! I doubled the recipe so my husband and I would have lots of leftovers! I used chicken bone broth in place of the water for extra protein and taste. Going into the favorites file. Thanks for the recipe!

Angela Albright

I did not have a good experience with this. Followed the instructions and it turned out soupy and as if the cheese curdled instead of blending in smoothly.

Jess

Same here – mine curdled and I know why after some googling. Suggest in the instructions you mention to add the cheese when the soup is NOT simmering. The soup was too hot when I added the cheese, causing the curdle. I did add half to my blender and reincorporated it which helped a little.

Tay

Did you manually release? Mine didn’t. I’m guessing you quick released?

Rebecca

Just made this last night for dinner – it was so easy and delicious! I prepped my vegetables and cheese before I left for work in the morning and it took just 15 minutes when I got home. After reading the comments, I used one can of evaporated milk and half and half instead of the two cups of whipping cream (I’m watching calories). Also used olive oil instead of butter for sauteing the vegetables. I also used my immersion stick and the soup was quick thick without having to use cornstarch or another thickening agent. I will definitely make this again!

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Thank you for this great recipe. I’ve made it twice thus far in my 3qt mini duo IP. The first time I followed your directions and used the immersion blender throughout. This time I used the immersions blender just in the broccoli florets and enjoyed the chunkier version. Both ways are great. It’s so satisfying and delish!

Instant Pot Broccoli Cheese Soup